Every Friday we take an inspiration from pinterest and try to replicate the recipe here in our test kitchen, simply subsituting our products (and a few other excellent ones) for the gluten containing counterparts. This Friday our recipe was inspired by this recipe. The original called for a scratch brownie, but honestly our fudge is so flipping delicious and saves a ton of work. The ‘Oreo’ in this recipe comes from the chocolate sandwich cookies put out by Ktoos. There are a few companies out there making this type of cookie, but we think Ktoos are the best. Make sure you use the THREE egg variation on the box of brownie mix, for best results, and let the brownies cool COMPLETELY for best looks and texture.
1 package (20 oz) Better Batter Gluten Free Fudge Brownie Mix, plus 3 eggs, oil, and water as called for in the recipe
1 package Ktoos brand chocolate sandwich cookies (or brand of gf chocolate sandwich cookies of your choice)
Preheat oven as directed on box, and prepare a 9×13 baking pan as directed on box.
Prepare brownie batter as directed on box. Pour half of brownie batter into pan. Make a layer of chocolate sandwich cookies all over the top of the batter – this should take about 15 to 20 cookies, but may take more or less depending on the size and shape of your pan. Pour the remaining batter over the top of the cookie layer.
Bake 35-40 minutes, or until the edges seem cooked.
Remove from oven and allow to cool at least 20 minutes, to ensure that brownies cut evenly. Refrigerate at least 2 hours after cooling for best results in cutting.